Vietnamese-inspired Soufflé

Ingredients

While the French soufflé traditionally uses ingredients like cheese or chocolate, this Vietnamese adaptation incorporates flavors commonly found in Vietnamese cuisine. The addition of lemongrass, ginger, and fish sauce adds a unique twist to the dish, infusing it with the aromatic and savory elements that Vietnamese cuisine is known for. We alse have the original recipe for Soufflé, so you can check it out.

• 4 eggs 4 eggs
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lemongrass, finely chopped 1 tablespoon lemongrass, finely chopped
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 16g, 4g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 9g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Separate the egg yolks from the whites and place them in separate bowls.
3. 3.
   In a mixing bowl, whisk together the egg yolks, coconut milk, fish sauce, lemongrass, ginger, black pepper, and salt until well combined.
4. 4.
   Gradually add the flour to the yolk mixture, whisking continuously until smooth.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form.
6. 6.
   Gently fold the beaten egg whites into the yolk mixture until fully incorporated.
7. 7.
   Heat the vegetable oil in an oven-safe skillet over medium heat.
8. 8.
   Pour the soufflé mixture into the skillet and transfer it to the preheated oven.
9. 9.
   Bake for 20-25 minutes or until the soufflé is puffed and golden brown.
10. 10.
    Remove from the oven and serve immediately.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more delicate texture in the soufflé.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to ensure it blends well with the other ingredients.
• Fish sauce — Choose a high-quality fish sauce for authentic Vietnamese flavor. Adjust the amount according to your taste preference.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the yolk mixture to maintain the airy texture of the soufflé.
• Serve the soufflé immediately after baking, as it tends to deflate quickly.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Serve with a side of fresh Vietnamese herbs and a squeeze of lime for an extra burst of flavor.
• For a vegetarian version, omit the fish sauce and add a splash of soy sauce or tamari for umami flavor.

Serving advice

Serve the Vietnamese-inspired soufflé as a main course accompanied by a side of steamed jasmine rice and a refreshing cucumber salad. Garnish with fresh cilantro and a squeeze of lime for a vibrant and zesty touch.

Presentation advice

Present the soufflé in individual ramekins or in the skillet itself for a rustic and charming presentation. Dust the top with a sprinkle of finely chopped lemongrass or grated ginger for an elegant finishing touch.